CN109497368A - A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt - Google Patents
A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt Download PDFInfo
- Publication number
- CN109497368A CN109497368A CN201811532751.2A CN201811532751A CN109497368A CN 109497368 A CN109497368 A CN 109497368A CN 201811532751 A CN201811532751 A CN 201811532751A CN 109497368 A CN109497368 A CN 109497368A
- Authority
- CN
- China
- Prior art keywords
- parts
- rosa roxburghii
- roxburghii tratt
- gelatin
- functional beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 50
- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 50
- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 108010010803 Gelatin Proteins 0.000 claims abstract description 31
- 229920000159 gelatin Polymers 0.000 claims abstract description 31
- 239000008273 gelatin Substances 0.000 claims abstract description 31
- 235000019322 gelatine Nutrition 0.000 claims abstract description 31
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 31
- 239000006188 syrup Substances 0.000 claims abstract description 31
- 235000020357 syrup Nutrition 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 19
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 19
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 19
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims description 32
- 238000001471 micro-filtration Methods 0.000 claims description 30
- 238000011049 filling Methods 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 11
- 239000002244 precipitate Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 5
- 239000000155 melt Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 238000004062 sedimentation Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 241000385540 bacterium 10 Species 0.000 claims 1
- 238000007599 discharging Methods 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 10
- 230000035622 drinking Effects 0.000 abstract description 8
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 5
- 229930003268 Vitamin C Natural products 0.000 abstract description 5
- 230000007774 longterm Effects 0.000 abstract description 5
- 235000019154 vitamin C Nutrition 0.000 abstract description 5
- 239000011718 vitamin C Substances 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- 206010021143 Hypoxia Diseases 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000005556 hormone Substances 0.000 abstract description 3
- 229940088597 hormone Drugs 0.000 abstract description 3
- 230000007954 hypoxia Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000006210 lotion Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 9
- 238000002156 mixing Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt, belongs to Rosa roxburghii Tratt technical field of food deep processing.The functional beverage containing Rosa roxburghii Tratt is composed of the following raw materials in parts by weight: 25-35 parts of Rosa roxburghii Tratt Normal juice, 5-7 parts of white granulated sugar, 5-7 parts of fruit syrup, 5-8 parts of DL-malic acid, 0.8-1 parts of citric acid, 0.8-1 parts of potassium sorbate, 60-90 parts and gelatin 0.003-0.004 parts of pure water.The present invention contains the functional beverage of Rosa roxburghii Tratt, and product fragrance is unique, as clear as crystal, smell faint scent, sweet and sour taste, and contained nutritive value is high in beverage, it is abundant rich in various vitamins and amino acid and microelement, especially Vitamin C content, the raw materials used chemical component without adding any hormone and being harmful to the human body, long-term drinking can adjust isohydria, improve hypoxia-bearing capability, improve function of intestinal canal, it is anti-oxidant, it improves the immunity of the human body, beautifying face and moistering lotion, adjusts female incretion.
Description
Technical field
The present invention relates to a kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt belongs to Rosa roxburghii Tratt deep process technology neck
Domain.
Background technique
The ingredient and content ratio that drinks refer to by adjusting nutrient in beverage, adjust human body to a certain extent
The beverage of function.Classification according to relevant information to functional beverage, it is believed that the drinks of broad sense are divided into: polysaccharide drink, dimension life
Plain beverage, mineral beverage, moving equilibrium class beverage, probiotics and prebiotic former beverage and low energy beverage.
Polysaccharide drink: refer to the beverage containing dietary fiber, adjustable stomach mostly.It is generally drunk before meals or after meal, energy
It helps digest, excludes vivotoxin.People's long-term drinking of constipation can slowly adjust enteron aisle, alleviate and treat constipation.
Vitamin drinking: multiple nutritional components needed for body can be supplemented.Dimension of the vitamin drinking in addition to supplementing needed by human body
Raw element is outer, and antioxidant content therein can also remove internal rubbish, play the role of anti-aging.This kind of beverage is suitble to owner.
Mineral beverage:, the various mineral such as iron, zinc, calcium for supplement needed by human body similar to vitamin drinking function
Prime element enhances immune function of human body and physical fitness, improves osteoporosis, effectively antifatigue.It is suitble to hold fatigable adult,
Unsuitable for children.
Moving equilibrium class beverage: consumption can be reduced, is rejuvenated.Contain the largely protein beneficial to human body, more mostly
Human body can be replenished in time because a large amount of movements, the lost moisture and electrolyte (salinity) of perspiring of working, make body in peptide and amino acid
Liquid reaches equilibrium state.Various people after suitable physical demands, unsuitable for children, high blood pressure patient are used with caution.
Probiotics and prebiotic former beverage: can promote beneficial bacterium in human body stomach to grow, improve function of intestinal canal, help digest,
Beauty treatment is especially suitable for old man and dyspeptic people.
Low energy beverage: institute's heat content, fat content, sugar are below other function beverage, particularly less than supplement body
The beverage of energy is suitble to fatter crowd.
Above-mentioned drinks taste is single, and health-care effect is not strong, and nutriment lacks, and long-term drinking is unfavorable for human body itself
The supplement of nutriment.
Summary of the invention
In order to solve the above-mentioned technical problem the present invention, provides a kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt.
The technical scheme to solve the above technical problems is that a kind of functional beverage containing Rosa roxburghii Tratt, by as follows
The raw material of parts by weight forms:
25-35 parts of Rosa roxburghii Tratt Normal juice, 5-7 parts of white granulated sugar, 5-7 parts of fruit syrup, 5-8 parts of DL-malic acid, citric acid 0.8-1
Part, 0.8-1 parts of potassium sorbate, 60-90 parts of pure water, 0.003-0.004 parts of gelatin.
The beneficial effect for the functional beverage that the present invention contains Rosa roxburghii Tratt is:
The present invention contains the functional beverage of Rosa roxburghii Tratt, and product fragrance is unique, as clear as crystal, smell faint scent, sweet and sour taste, and
Contained nutritive value is high in beverage, abundant rich in various vitamins and amino acid and microelement, especially Vitamin C content,
The raw materials used chemical component without adding any hormone and being harmful to the human body, long-term drinking can adjust isohydria, improve
Hypoxia-bearing capability improves function of intestinal canal, anti-oxidant, improves the immunity of the human body, beautifying face and moistering lotion, adjusts female incretion.
Based on the above technical solution, the present invention can also be improved as follows.
Further, the functional beverage containing Rosa roxburghii Tratt, is composed of the following raw materials in parts by weight:
30 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 7 parts of fruit syrup, 8 parts of DL-malic acid, 0.9 part of citric acid, potassium sorbate
0.8 part, 80 parts of pure water, 0.003 part of gelatin.
Further, the functional beverage containing Rosa roxburghii Tratt, is composed of the following raw materials in parts by weight:
33 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 6 parts of fruit syrup, 8 parts of DL-malic acid, 1 part of citric acid, potassium sorbate 0.9
Part, 90 parts of pure water, 0.004 part of gelatin.
Further, the functional beverage containing Rosa roxburghii Tratt, is composed of the following raw materials in parts by weight:
30 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 6 parts of fruit syrup, 8 parts of DL-malic acid, 1 part of citric acid, potassium sorbate 1
Part, 60 parts of pure water, 0.003 part of gelatin.
Beneficial effect using above-mentioned further scheme is: above-mentioned technical proposal is that the present invention is drunk containing Rosa roxburghii Tratt functionality
The optimal technical scheme of material, the functional beverage nutriment prepared using the above scheme are abundant, especially Vitamin C content compared with
Height, can promote human detoxification, pre- anti-cancer, and skin whitening keeps appearance young.
The present invention also provides a kind of preparation methods of functional beverage containing Rosa roxburghii Tratt, comprising:
1) raw material is weighed by following parts by weight: 25-35 parts of Rosa roxburghii Tratt Normal juice, 5-7 parts of white granulated sugar, 5-7 parts of fruit syrup, DL-
5-8 parts of malic acid, 0.8-1 parts of citric acid, 0.8-1 parts of potassium sorbate, 60-90 parts of pure water, 0.003-0.004 parts of gelatin；
2) gelatin is dissolved in 70 DEG C of water, stirring is then added in Rosa roxburghii Tratt Normal juice, stirs for the second time to being completely dissolved for the first time
After mixing uniformly, precipitate 20-24 hours；
3) raw material of the step 2) after precipitation process is taken, it is temporary to Normal juice temporary storage tank through pipeline, then successively squeeze into sleeping
After formula spiral discharge sedimentation centrifuge and butterfly seperator further precipitate, squeezing into dish, to distinguish juice tank temporary, then through three-level micro-filtration
Filtering, then squeeze into micro-filtration tank and keep in, finally it is put in blend tank；
4) pure water for taking white granulated sugar, fruit syrup and 20-25 parts by weight, is put into and melts in sugar bowl, first time stirring and dissolving,
Dissolved syrup is obtained, remaining pure water, DL-malic acid, citric acid, potassium sorbate and dissolved syrup are squeezed into allotment
It in tank, stirs evenly, sterilizes, then squeeze into the filling sealed cans combination machine of pop can and carry out filling sealed cans, filling temperature 85 for the second time
℃；
5) product after the completion of filling is sterilized, is cooled down after forty minutes, dries tank body moisture content, then to tank body stamp, vacuum
Stop leakage in the roof, pack, by packaged product be transported to finished product it is temporary between.
The beneficial effect for the preparation method that the present invention contains Rosa roxburghii Tratt functional beverage is:
The preparation method of this Rosa roxburghii Tratt drinks is simple, easy, is suitble to enterprise's large-scale production, and device therefor is this
Field conventional processing device, cost are low.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step 2), the concentration that the gelatin is dissolved in gelatin after water is 13-15g/L；The first time stirring
Revolving speed be 75 rev/min；The revolving speed of second of stirring is 80 rev/min.
Beneficial effect using above-mentioned further scheme is: the restriction of first time mixing speed keeps gelatin completely molten
Solution, the restriction of second of mixing speed enable Rosa roxburghii Tratt Normal juice and gelatin to stir evenly.
Further, in step 3), level-one micro-filtration filter sizes are 1um in the three-level micro-filtration, the second level micro-filtration filter
Membrane aperture is 0.5um, and the three-level micro-filtration filter sizes are 0.2um.
Beneficial effect using above-mentioned further scheme is: using above-mentioned micro-filtration membrane filtration raw material, that is, remains Rosa roxburghii Tratt
The effect of ingredients Vitamin C, vitamin A and retinol etc., also make filtered raw material obtained free from foreign meter.
Further, in step 4), the revolving speed of the first time stirring is 80 rev/min；Second of stirring
Revolving speed is 90 rev/min；The sterilization is sterilized 10 seconds using 121 DEG C of board-like sterilization machines.
Beneficial effect using above-mentioned further scheme is: the restriction of first time mixing speed makes white granulated sugar and fruit syrup
Dissolution can be mixed well, the restriction of second of mixing speed makes dissolved syrup, DL-malic acid, citric acid and sorbic acid
Potassium can mix well.The restriction of sterilization parameter so that eliminated bacterium in mixture, and guarantee in beverage it is effective at
Divide and is not destroyed.
Further, in step 5), the equipment used of sterilizing is spraying sterilization machine；The equipment that the cooling uses for
Cooler；The equipment used of drying is air knife drying dryer；The equipment of the stamp is ink jet numbering machine；The packaging uses
Equipment be packing machine；The equipment that the vacuum is stopped leakage in the roof is that vacuum is stopped leakage in the roof machine.
Beneficial effect using above-mentioned further scheme is: above equipment is this field conventional processing device.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of preparation method of the functional beverage containing Rosa roxburghii Tratt, comprising:
1) raw material is weighed by following parts by weight: 30 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 7 parts of fruit syrup, DL-malic acid 8
Part, 0.9 part of citric acid, 0.8 part of potassium sorbate, 80 parts of pure water, 0.003 part of gelatin；
2) gelatin is dissolved in 70 DEG C of water, the concentration that gelatin is dissolved in gelatin after water is 13g/L, and the revolving speed of stirring is for the first time
75 rev/min are then added in Rosa roxburghii Tratt Normal juice to being completely dissolved, and the revolving speed of second of stirring is that 80 rev/min extremely stir
After uniformly, precipitate 24 hours；
3) raw material of the step 2) after precipitation process is taken, it is temporary to Normal juice temporary storage tank through pipeline, then successively squeeze into sleeping
After formula spiral discharge sedimentation centrifuge and butterfly seperator further precipitate, squeezing into dish, to distinguish juice tank temporary, then through three-level micro-filtration
It filters, level-one micro-filtration filter sizes are 1um in the three-level micro-filtration, and the second level micro-filtration filter sizes are 0.5um, the three-level
Micro-filtration filter sizes are 0.2um, then squeeze into micro-filtration tank and keep in, and are finally put in blend tank；
4) pure water for taking white granulated sugar, fruit syrup and 25 parts by weight, is put into and melts in sugar bowl, and the revolving speed of stirring is for the first time
80 rev/min obtain dissolved syrup to dissolving, by remaining pure water, DL-malic acid, citric acid, potassium sorbate and molten
Syrup after solution is squeezed into blend tank, and the revolving speed of second of stirring is 90 rev/min, is stirred until homogeneous, board-like using 121 DEG C
Sterilization machine sterilizes 10 seconds, then squeezes into the filling sealed cans combination machine of pop can and carry out filling sealed cans, 85 DEG C of filling temperature；
5) product after the completion of filling is cooling after forty minutes through spraying sterilization machine sterilization, cooler, air knife drying dryer
Tank body moisture content is dried, recycles ink jet numbering machine to tank body stamp, vacuum machine vacuum of stopping leakage in the roof is stopped leakage in the roof, packing machine packaging, will be packaged
Product be transported to finished product it is temporary between.
Embodiment 2
A kind of preparation method of the functional beverage containing Rosa roxburghii Tratt, comprising:
1) raw material is weighed by following parts by weight: 33 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 6 parts of fruit syrup, DL-malic acid 8
Part, 1 part of citric acid, 0.9 part of potassium sorbate, 90 parts of pure water, 0.004 part of gelatin；
2) gelatin is dissolved in 70 DEG C of water, the concentration that gelatin is dissolved in gelatin after water is 15g/L, and the revolving speed of stirring is for the first time
75 rev/min are then added in Rosa roxburghii Tratt Normal juice to being completely dissolved, and the revolving speed of second of stirring is that 80 rev/min extremely stir
After uniformly, precipitate 22 hours；
3) raw material of the step 2) after precipitation process is taken, it is temporary to Normal juice temporary storage tank through pipeline, then successively squeeze into sleeping
After formula spiral discharge sedimentation centrifuge and butterfly seperator further precipitate, squeezing into dish, to distinguish juice tank temporary, then through three-level micro-filtration
It filters, level-one micro-filtration filter sizes are 1um in the three-level micro-filtration, and the second level micro-filtration filter sizes are 0.5um, the three-level
Micro-filtration filter sizes are 0.2um, then squeeze into micro-filtration tank and keep in, and are finally put in blend tank；
4) pure water for taking white granulated sugar, fruit syrup and 23 parts by weight, is put into and melts in sugar bowl, and the revolving speed of stirring is for the first time
80 rev/min obtain dissolved syrup to dissolving, by remaining pure water, DL-malic acid, citric acid, potassium sorbate and molten
Syrup after solution is squeezed into blend tank, and the revolving speed of second of stirring is 90 rev/min, is stirred until homogeneous, board-like using 121 DEG C
Sterilization machine sterilizes 10 seconds, then squeezes into the filling sealed cans combination machine of pop can and carry out filling sealed cans, 85 DEG C of filling temperature；
5) product after the completion of filling is cooling after forty minutes through spraying sterilization machine sterilization, cooler, air knife drying dryer
Tank body moisture content is dried, recycles ink jet numbering machine to tank body stamp, vacuum machine vacuum of stopping leakage in the roof is stopped leakage in the roof, packing machine packaging, will be packaged
Product be transported to finished product it is temporary between.
Embodiment 3
A kind of preparation method of the functional beverage containing Rosa roxburghii Tratt, comprising:
1) raw material is weighed by following parts by weight: 30 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 6 parts of fruit syrup, DL-malic acid 8
Part, 1 part of citric acid, 1 part of potassium sorbate, 60 parts of pure water, 0.003 part of gelatin；
2) gelatin is dissolved in 70 DEG C of water, the concentration that gelatin is dissolved in gelatin after water is 15g/L, and the revolving speed of stirring is for the first time
75 rev/min are then added in Rosa roxburghii Tratt Normal juice to being completely dissolved, and the revolving speed of second of stirring is that 80 rev/min extremely stir
After uniformly, precipitate 20 hours；
3) raw material of the step 2) after precipitation process is taken, it is temporary to Normal juice temporary storage tank through pipeline, then successively squeeze into sleeping
After formula spiral discharge sedimentation centrifuge and butterfly seperator further precipitate, squeezing into dish, to distinguish juice tank temporary, then through three-level micro-filtration
It filters, level-one micro-filtration filter sizes are 1um in the three-level micro-filtration, and the second level micro-filtration filter sizes are 0.5um, the three-level
Micro-filtration filter sizes are 0.2um, then squeeze into micro-filtration tank and keep in, and are finally put in blend tank；
4) pure water for taking white granulated sugar, fruit syrup and 20 parts by weight, is put into and melts in sugar bowl, and the revolving speed of stirring is for the first time
80 rev/min obtain dissolved syrup to dissolving, by remaining pure water, DL-malic acid, citric acid, potassium sorbate and molten
Syrup after solution is squeezed into blend tank, and the revolving speed of second of stirring is 90 rev/min, is stirred until homogeneous, board-like using 121 DEG C
Sterilization machine sterilizes 10 seconds, then squeezes into the filling sealed cans combination machine of pop can and carry out filling sealed cans, 85 DEG C of filling temperature；
5) product after the completion of filling is cooling after forty minutes through spraying sterilization machine sterilization, cooler, air knife drying dryer
Tank body moisture content is dried, recycles ink jet numbering machine to tank body stamp, vacuum machine vacuum of stopping leakage in the roof is stopped leakage in the roof, packing machine packaging, will be packaged
Product be transported to finished product it is temporary between.
Detect the effect experiment of functional beverage prepared by the present invention
Ingredient is detected in the functional beverage containing Rosa roxburghii Tratt that the present invention prepares embodiment 1-3, detection
Method is the method for this field conventional determining functional beverage ingredient, and specific testing result is as shown in the table, and listed numerical value is real
Apply a mean values for the surveyed component content of functional beverage of 1-3 preparation.
1 testing result of table
| Detection project | Numerical value |
| Carbohydrate | 13.6g/100ml |
| Vc | 260g/100ml |
| Flavones | 20mg/100ml |
| SOD | 300U/1g |
| Energy | 231KJ/100mL |
As it can be seen from table 1 the present invention contains the functional beverage nutriment rich in of Rosa roxburghii Tratt, product fragrance is only
Spy, as clear as crystal, smell faint scent, sweet and sour taste, and contained nutritive value is high in beverage, rich in various vitamins and amino acid and
Microelement, especially Vitamin C content are abundant, it is raw materials used without the chemistry that adds any hormone and be harmful to the human body at
Point, long-term drinking can adjust isohydria, improve hypoxia-bearing capability, improve function of intestinal canal, and it is anti-oxidant, improve human immunity
Power, beautifying face and moistering lotion adjust female incretion.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of functional beverage containing Rosa roxburghii Tratt, which is characterized in that be composed of the following raw materials in parts by weight:
25-35 parts of Rosa roxburghii Tratt Normal juice, 5-7 parts of white granulated sugar, 5-7 parts of fruit syrup, 5-8 parts of DL-malic acid, 0.8-1 parts of citric acid, mountain
0.8-1 parts of potassium sorbate, 60-90 parts of pure water, 0.003-0.004 parts of gelatin.
2. the functional beverage according to claim 1 containing Rosa roxburghii Tratt, which is characterized in that by the raw material group of following parts by weight
At:
30 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 7 parts of fruit syrup, 8 parts of DL-malic acid, 0.9 part of citric acid, potassium sorbate 0.8
Part, 80 parts of pure water, 0.003 part of gelatin.
3. the functional beverage according to claim 1 containing Rosa roxburghii Tratt, which is characterized in that by the raw material group of following parts by weight
At:
33 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 6 parts of fruit syrup, 8 parts of DL-malic acid, 1 part of citric acid, 0.9 part of potassium sorbate,
90 parts of pure water, 0.004 part of gelatin.
4. the functional beverage according to claim 1 containing Rosa roxburghii Tratt, which is characterized in that by the raw material group of following parts by weight
At:
It is 30 parts of Rosa roxburghii Tratt Normal juice, 7 parts of white granulated sugar, 6 parts of fruit syrup, 8 parts of DL-malic acid, 1 part of citric acid, 1 part of potassium sorbate, pure
60 parts of water purification, 0.003 part of gelatin.
5. a kind of preparation method of the functional beverage containing Rosa roxburghii Tratt characterized by comprising
1) raw material is weighed by following parts by weight: 25-35 parts of Rosa roxburghii Tratt Normal juice, 5-7 parts of white granulated sugar, 5-7 parts of fruit syrup, DL- apple
It is 5-8 parts sour, 0.8-1 parts of citric acid, 0.8-1 parts of potassium sorbate, 60-90 parts of pure water, 0.003-0.004 parts of gelatin；
2) gelatin is dissolved in 70 DEG C of water, stirring is then added in Rosa roxburghii Tratt Normal juice to being completely dissolved for the first time, and second of stirring is equal
After even, precipitate 20-24 hours；
3) raw material of the step 2) after precipitation process is taken, it is temporary to Normal juice temporary storage tank through pipeline, then successively squeeze into horizontal spiral shell
Rotation discharging sedimentation centrifuge and after butterfly seperator further precipitate squeezes into dish and distinguishes juice tank and keep in, then filters through three-level micro-filtration,
It is temporary that micro-filtration tank is squeezed into again, is finally put in blend tank；
4) pure water for taking white granulated sugar, fruit syrup and 20-25 parts by weight, is put into and melts in sugar bowl, and first time stirring and dissolving obtains molten
Remaining pure water, DL-malic acid, citric acid, potassium sorbate and dissolved syrup are squeezed into blend tank by the syrup after solution
In, it stirs evenly, sterilizes, then squeeze into the filling sealed cans combination machine of pop can and carry out filling sealed cans, 85 DEG C of filling temperature for the second time；
5) product after the completion of filling is sterilized, is cooled down after forty minutes, dries tank body moisture content, then to tank body stamp, vacuum is stopped leakage in the roof,
Packaging, by packaged product be transported to finished product it is temporary between.
6. preparation method according to claim 5, which is characterized in that in step 2), the gelatin is dissolved in gelatin after water
Concentration be 13-15g/L；The revolving speed of the first time stirring is 75 rev/min；The revolving speed of second of stirring is 80
Rev/min.
7. preparation method according to claim 5, which is characterized in that in step 3), level-one is micro- in the three-level micro-filtration
Filter filter sizes are 1um, and the second level micro-filtration filter sizes are 0.5um, and the three-level micro-filtration filter sizes are 0.2um.
8. preparation method according to claim 5, which is characterized in that in step 4), the revolving speed of the first time stirring
For 80 rev/min；The revolving speed of second of stirring is 90 rev/min；The sterilization is gone out using 121 DEG C of board-like sterilization machines
Bacterium 10 seconds.
9. preparation method according to claim 5, which is characterized in that in step 5), it is described sterilize the equipment that uses for
Spraying sterilization machine；The equipment that the cooling uses is cooler；The equipment used of drying is air knife drying dryer；It is described
The equipment of stamp is ink jet numbering machine；The equipment used of packing is packing machine；The equipment that the vacuum is stopped leakage in the roof is that vacuum is stopped leakage in the roof machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811532751.2A CN109497368A (en) | 2018-12-14 | 2018-12-14 | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811532751.2A CN109497368A (en) | 2018-12-14 | 2018-12-14 | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497368A true CN109497368A (en) | 2019-03-22 |
Family
ID=65752579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811532751.2A Pending CN109497368A (en) | 2018-12-14 | 2018-12-14 | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109497368A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547377A (en) * | 2019-09-07 | 2019-12-10 | 安徽盼盼食品有限公司 | Vitamin energy beverage and preparation method thereof |
| CN115251257A (en) * | 2022-08-08 | 2022-11-01 | 中志浩刺梨产业开发(贵州)有限公司 | Rosa roxburghii health-preserving beverage with intestinal function improving function and preparation method thereof |
| CN115644330A (en) * | 2022-10-31 | 2023-01-31 | 贵州初好农业科技开发有限公司 | Roxburgh rose bubble water and preparation process thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231194A (en) * | 2015-08-28 | 2016-01-13 | 河南万达环保工程有限公司 | Single roxburgh rose fruit drink, production process and special equipment thereof |
| CN105231215A (en) * | 2015-11-11 | 2016-01-13 | 贵州绿荫河农业发展有限公司 | Rosa sterilis fruit juice beverage and preparation method thereof |
| CN105558638A (en) * | 2014-10-09 | 2016-05-11 | 刘鹏 | Rosa roxbunghii beverage preparation method |
| CN106036270A (en) * | 2016-06-01 | 2016-10-26 | 贵州宝寿生物科技有限公司 | Method for concentrating natural vitamin C of rosa roxburghii |
| CN106071505A (en) * | 2016-08-08 | 2016-11-09 | 贵州省贵源生态食品有限公司 | A kind of Rosa roxburghii juice beverage and production technology thereof |
| CN106213082A (en) * | 2016-08-05 | 2016-12-14 | 贵州北极熊实业有限公司 | Mango juice beverage and preparation method thereof |
| CN106605807A (en) * | 2015-10-23 | 2017-05-03 | 龙里天乙刺梨有限公司 | Rosa roxburghii drink having good mouthfeel and preparation method thereof |
| CN108013277A (en) * | 2016-10-28 | 2018-05-11 | 贵州奇昂生物科技有限公司 | A kind of roxburgh rose beverage and preparation method thereof |
-
2018
- 2018-12-14 CN CN201811532751.2A patent/CN109497368A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558638A (en) * | 2014-10-09 | 2016-05-11 | 刘鹏 | Rosa roxbunghii beverage preparation method |
| CN105231194A (en) * | 2015-08-28 | 2016-01-13 | 河南万达环保工程有限公司 | Single roxburgh rose fruit drink, production process and special equipment thereof |
| CN106605807A (en) * | 2015-10-23 | 2017-05-03 | 龙里天乙刺梨有限公司 | Rosa roxburghii drink having good mouthfeel and preparation method thereof |
| CN105231215A (en) * | 2015-11-11 | 2016-01-13 | 贵州绿荫河农业发展有限公司 | Rosa sterilis fruit juice beverage and preparation method thereof |
| CN106036270A (en) * | 2016-06-01 | 2016-10-26 | 贵州宝寿生物科技有限公司 | Method for concentrating natural vitamin C of rosa roxburghii |
| CN106213082A (en) * | 2016-08-05 | 2016-12-14 | 贵州北极熊实业有限公司 | Mango juice beverage and preparation method thereof |
| CN106071505A (en) * | 2016-08-08 | 2016-11-09 | 贵州省贵源生态食品有限公司 | A kind of Rosa roxburghii juice beverage and production technology thereof |
| CN108013277A (en) * | 2016-10-28 | 2018-05-11 | 贵州奇昂生物科技有限公司 | A kind of roxburgh rose beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547377A (en) * | 2019-09-07 | 2019-12-10 | 安徽盼盼食品有限公司 | Vitamin energy beverage and preparation method thereof |
| CN115251257A (en) * | 2022-08-08 | 2022-11-01 | 中志浩刺梨产业开发(贵州)有限公司 | Rosa roxburghii health-preserving beverage with intestinal function improving function and preparation method thereof |
| CN115644330A (en) * | 2022-10-31 | 2023-01-31 | 贵州初好农业科技开发有限公司 | Roxburgh rose bubble water and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102860550B (en) | Functional beverage having functions of tonifying kidney, boosting virility and raising immunity and preparation method thereof | |
| CN108812909B (en) | Complementary food nutritional supplement for improving monophagia or anorexia and preparation method thereof | |
| CN109497368A (en) | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt | |
| CN101129197A (en) | Calcium fruit juice beverage and preparing process thereof | |
| CN102106581A (en) | Method for processing weak alkali pine needle beverage | |
| CN113475654A (en) | Preparation process of flavored collagen beverage | |
| CN102697127A (en) | Sweet corn beverage and preparation method thereof | |
| CN104187990A (en) | Peach source beverage and preparation method thereof | |
| CN108719701A (en) | Ocean fish collagen oligopeptide beverage and preparation method thereof | |
| CN102894442A (en) | Preparation technology of dried orange peel beverage | |
| CN106578800A (en) | Sesame-flavour abelmoschus esculentus beverage and production method thereof | |
| CN107212411B (en) | Blueberry and maca oral liquid and preparation method thereof | |
| CN105661195A (en) | Blueberry beverage and preparation method thereof | |
| CN105192500A (en) | Jam containing passion fruits, grapes and roses as well as preparation method of jam | |
| CN102342552A (en) | Small white almond fruit juice beverage and preparation method thereof | |
| CN1114367C (en) | Wheat green extract and preparing process thereof | |
| CN110150512A (en) | Lactic acid bacteria sea-buckthorn juice drink formula and preparation method thereof | |
| CN109315670A (en) | A kind of selenium-enriched protein peptide solid beverage and preparation method thereof | |
| CN102805398B (en) | Winter jujube pulp beverage and processing method thereof | |
| CN104855525B (en) | A kind of production method of Moringa Walnut Milk | |
| CN105054061A (en) | Making method of mulberry fruit juice beverage | |
| CN101926490A (en) | Functional composite beverage of ginger, Chinese date and sweet sorghum straw and preparation method thereof | |
| CN111109416A (en) | Making method and application of dandelion health tea | |
| CN109198339A (en) | A kind of krill fat beverage | |
| CN104544451A (en) | Preparing method of blueberry instant tang |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190322 |